- 2 cups arugula
- 1/2 lemon (juice)
- 2 cups basil leaves
- 1 tsp sea salt
- 1/2 tsp red pepper
- 1/3 cup olive oil
- 1/2 cup toasted pine nuts
- 1/2 cup Follow Your Heart Vegan Parm (optional)
- Roast the pine nuts in the oven on 300 for 5-7 mins or in a pan over low/med heat.
- Pesto: combine all the ingredients in a food processor and blend until smooth.
- Pasta Salad: Chop ingredients as desired, toss together with cooked pasta and pesto. Place in fridge until time to serve.
- Category:Pasta Salad